Cool Cucumber Raita Recipe – Easy Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Easy Indian Yogurt Dip

Hey everyone! If you’re anything like me, especially during the warmer months, you’re always looking for something cool and refreshing to go with your meals. And honestly, nothing beats a simple, homemade raita. This cool cucumber raita is my go-to – it’s quick, easy, and the perfect little sidekick to spicy curries or a hot summer lunch. I first made this when I was craving something light after a particularly fiery vindaloo, and it’s been a staple ever since!

Why You’ll Love This Recipe

This cucumber raita isn’t just cooling, it’s incredibly versatile. It’s ready in under 5 minutes, requires minimal effort, and uses ingredients you probably already have in your kitchen. Plus, it’s a fantastic way to add a little probiotic goodness to your diet! It’s the perfect balance of creamy, crunchy, and subtly spiced.

Ingredients

Here’s what you’ll need to whip up this refreshing raita:

• 1 cucumber
• ½ cup yogurt
• ¼ cup cold water
• ¼ tsp cumin powder
• ½ tsp black pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make a big difference!

• Yogurt: I always recommend using full-fat yogurt for the best flavour and creamy texture. It really makes a difference! You can use dahi (Indian yogurt) if you have it, but any plain yogurt will work.
• Cucumber: English cucumbers (the long, thin ones) are great because you don’t need to peel them, but any cucumber will do. If you’re using a regular cucumber, you might want to peel it and remove some of the seeds to avoid a watery raita.
• Cumin Powder: Oh, cumin! It adds such a warm, earthy flavour. Make sure yours is fresh – it really elevates the whole dish. A little goes a long way, so don’t overdo it.
• Water: Cold water is key! It helps to thin out the yogurt and keeps everything nice and chilled.

Step-By-Step Instructions

Alright, let’s get to the fun part! Making this raita is seriously simple.

1. Roughly chop the cucumber. No need to be fancy here!
2. Combine all the ingredients – the chopped cucumber, yogurt, cold water, cumin powder, black pepper powder, and salt – in a blender.
3. Blend until everything is smooth and creamy. Don’t over-blend, though, or it might get too frothy.
4. Give it a taste and adjust the seasoning if needed. More salt? A pinch more cumin? You do you!
5. Serve immediately and enjoy!

Expert Tips

Here are a few little things I’ve learned over the years:

• For extra coolness: Pop the cucumber in the fridge for about 30 minutes before blending.
• Don’t have a blender? No problem! You can grate the cucumber and mix everything together in a bowl. It’ll have a slightly different texture, but it’ll still be delicious.
• Adjust the consistency: If you prefer a thinner raita, add a little more water. For a thicker raita, use less.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Raita Adaptation: My friend Priya is vegan, and she swears by using coconut yogurt instead of dairy yogurt. It gives it a slightly different flavour, but it’s still amazing!
• Spice Level Adjustments: If you like a little heat, add a pinch of red chilli powder or a finely chopped green chilli.
• Summer Cooling Variations: My grandmother used to add a tiny bit of grated ginger for an extra cooling kick during the hot summers.
• Festival Adaptations – Holi/Baisakhi: During Holi or Baisakhi, I sometimes add a sprinkle of roasted cumin seeds for a more festive touch.

Serving Suggestions

This raita is incredibly versatile! Here are a few of my favourite ways to serve it:

• With spicy Indian curries like butter chicken or vindaloo.
• As a dip for vegetable sticks or papadums.
• Alongside biryani or pulao.
• As a cooling side dish with grilled meats.

Storage Instructions

Raita is best served immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions!

• Is raita best served immediately? Yes, definitely! It’s at its freshest and most flavourful when served right away.
• Can I use Greek yogurt for a thicker raita? Absolutely! Greek yogurt will give you a super thick and creamy raita. You might need to add a little more water to thin it out.
• What if I don’t have cumin powder? You can substitute with coriander powder, but the flavour will be slightly different.
• Can I add other vegetables to raita? Yes, definitely! Grated carrots, finely chopped tomatoes, or even pomegranate seeds are all delicious additions.
• How can I prevent the raita from becoming watery? Make sure to squeeze out any excess water from the grated cucumber before adding it to the yogurt. Using a thicker yogurt also helps!